Greek Style Roasted Mushrooms
Roasted mushrooms are always a treat, but these Greek Style Roasted Mushrooms are absolutely a WOW! If you like Greek flavors and the idea of oven-roasted mushrooms, you’ll make these mushrooms with red pepper, herbs, and Feta over and over!
PIN Greek-Style Roasted Mushrooms to try them later.
I make roasted vegetables all winter long, but this favorite recipe for Greek Style Roasted Mushrooms uses fresh oregano and mint from the garden, so it’s a perfect recipe for fall, when you still have fresh herbs but don’t want salads any more.
What makes this recipe over-the-top good is the mixture of finely chopped roasted red peppers, olive oil, lemon juice, chopped fresh oregano, and chopped fresh mint, plus a generous amount of crumbled Feta cheese that you sprinkle over the roasted mushrooms when they’re done. Mmmmm, good!
But if you don’t have those fresh herbs on hands and don’t want to buy two types of herbs just to make some roasted mushrooms, you can certainly get by with just one type of herb for this recipe. Or use store-bought fresh basil or fresh parsley if that’s what you have.
And if it’s still grilling season where you are, that same red pepper mixture and Feta that gives these roasted mushrooms the amazing Greek flavors would be delicious over Super Easy Grilled Mushrooms as well.
What ingredients do you need for this recipe?
(This is ONLY a list of ingredients for the recipe; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe.)
- extra virgin Olive Oil (affiliate link)
- fresh mint
- fresh oregano (Other fresh herbs of your choice could be used.)
- fresh-squeezed lemon juice, I used my fresh-frozen lemon juice
- Roasted Red Peppers in a jar (affiliate link)
- white or brown mushrooms
- crumbled Feta cheese
- salt, fresh ground black pepper to taste
What gives the roasted mushrooms Greek flavors?
Ingredients like fresh oregano, lemon juice, and of course Feta cheese are what gives these mushrooms Greek flavors!
Can you make these roasted mushrooms without fresh mint or oregano?
If you don’t have the fresh herbs mentioned in the recipe you could certainly use fresh basil or even fresh parsley, although the flavors might not be quite so Greek!
How to Make Greek Style Roasted Mushrooms:
(This is ONLY a summary of the steps for the recipe; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe.)
- Preheat oven to 450F/220C and cover a large baking sheet with foil.
- Finely chop the fresh oregano and fresh mint (or other herbs), and drain the roasted red peppers and finely chop.
- Then stir together the chopped mint, chopped oregano, lemon juice, chopped red pepper, and 2 T olive oil and let the mixture sit on the counter while you prepare and roast the mushrooms.
- Wash mushrooms if needed and spin dry or dry with paper towels. Cut mushrooms into same-size pieces and toss with 2 T olive oil, salt, and fresh ground black pepper.
- Put mushrooms on the baking sheet and roast about 15 minutes (or until mushrooms are starting to get brown and most of the liquid is evaporated).
- Then remove the baking sheet from the oven, turn over mushrooms with a metal turn, and put back in the oven and roast about 10 minutes more.
- Put mushrooms back in the bowl you used to toss them with olive oil, add the red pepper-herb mixture, and gently stir to combine.
- Put mushrooms on a large serving platter and sprinkle with crumbled Feta. Serve warm or at room temperature.
Make it a Low-Carb Meal:
The Greek-Style Roasted Mushrooms would taste great with Roasted Spaghetti Squash with Mizithra Cheese and Browned Butter for a low-carb meatless meal. It would be a great side dish for Easy Grilled Chicken or Greek Salmon.
More Ideas for Roasted Mushrooms:
Greek Style Roasted Mushrooms
These Greek-Style Roasted Mushrooms are perfect for a meatless side dish that has a lot of WOW flavors.
Ingredients
- 4 T extra virgin olive oil
- 2 T fresh mint, finely chopped
- 2 T fresh oregano, finely chopped (Other fresh herbs of your choice could be used.)
- 3 T fresh lemon juice (or less if you’re not a big lemon fan)
- 1 12 oz. jar roasted red pepper, drained well and diced into small pieces
- 1 pound fresh white or brown mushrooms (see notes)
- 1/3 cup crumbled Feta cheese
- salt, fresh ground black pepper to taste
Instructions
- Preheat oven to 450F and line a roasting pan with aluminum foil.
- Wash the herbs finely chop.
- Drain the red peppers in a colander placed in a sink, then chop into small dice.
- Mix 2 T olive oil with the lemon juice; (I used my fresh-frozen lemon juice), diced red pepper, chopped mint, and chopped oregano.
- Set aside to marinate while you prep and roast mushrooms.
- Wash mushrooms and spin dry or dry with paper towels.
- Cut large mushrooms into quarters and smaller ones in half so you have same-size pieces and toss mushrooms with the remaining 2 T olive oil and salt and pepper.
- Arrange on foil-lined roasting pan.
- Roast at 450F for 15 minutes, until mushrooms are starting to get brown and liquid is mostly evaporated.
- Then turn mushrooms over with a metal spatula and return to oven to roast about 5 – 10 minutes longer.
- Mushrooms should be brown all over.
- Place mushrooms back into the bowl you used to toss them with olive oil, add the red pepper and herb misture, and gently combine.
- Taste and add more salt and pepper if desired.
- Arrange the mushrooms on a large serving platter, sprinkle with crumbled Feta cheese, and serve.
- This is good warm or at room temperature.
Notes
I used brown Cremini Mushrooms, also called Baby Bella mushrooms due to the brown color which resembles Portobellas. This is great with roasted peppers from a jar, but if you want to bump up the flavor with freshly roasted red peppers, here is How to Roast Red Bell Peppers on a Barbecue Grill.
This recipe adapted from The Best Vegetable Recipes by Cook’s Illustrated, a very old cookbook that I didn't find mentioned online.
Nutrition Information
Yield
4Serving Size
1Amount Per Serving Calories 239Total Fat 19gSaturated Fat 4gUnsaturated Fat 14gCholesterol 11mgSodium 265mgCarbohydrates 8.9gFiber 5gSugar 7gProtein 5g
Nutrition information is automatically calculated by the Recipe Plug-In I am using. I am not a nutritionist and cannot guarantee 100% accuracy, since many variables affect those calculations.
Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
Greek-Style Roasted Mushrooms would be a perfect side dish for any other type of low-carb or Keto eating plan, or for any phase of the original South Beach Diet.
Find More Recipes Like This One:
Use Side Dishes to find more recipes like this one. Use the Diet Type Index to find more recipes suitable for a specific eating plan. You might also like to follow Kalyn’s Kitchen on Pinterest, on Facebook, on Instagram, on TikTok, or on YouTube to see all the good recipes I’m sharing there.
Historical Notes for this Recipe:
This recipe was first posted in 2007! It was updated with better photos in 2016 and was last updated with more information in 2024.
23 Comments on “Greek Style Roasted Mushrooms”
delicious!
Thanks Ingrid; glad you enjoyed it!
Genie, the roasted mushrooms were great, even if you skipped the other part of the recipe.
Ellie, thanks to YOU for hosting!
Eugenia, I didn’t know that. I got the “Greek” part of the title from the feta and oregano, plus that was close to the title that Cook’s Illustrated used. Thanks for the information.
>This recipe has got feta cheese & mushrooms, and it’s Greek
Actually, 99% of Greeks don’t eat mushrooms. They are not used to them, especially in the rural places.
Kalyn, this looks delicious! And what with our days being so blustery and cold now, this is exactly the kind of salad that I’d want at our kitchen table!
I’m just writing up the round-up now, and there are so many great recipes out there 🙂 Thanks again for giving me the chance to host!
Kalyn, I’m always looking for good shroom recipes, and this one looks really good! I’m going to give it a whirl. I love the idea of roasting them — I don’t think I’ve ever done that. It’s surprising, since I roast all kinds of other veggies…
Meeta, thanks. I loved it.
Lack, so glad to hear you liked it.
Maria, it’s a good cookbook. You can check it out when you come for dinner to my house.
Michelle, I agree, clinical is a good word for it. But you’re right, they know what they’re doing.
Sarah, I’d say this is something that would be good year round if you can get the fresh herbs.
Lisa, thanks. It’s going to be a favorite for me, that’s for sure.
Heavens! That looks simply out of this world.
This looks really nice–I always sort of think of roasted mushrooms as a wintery thing, but the brightness of the lemon juice, herbs, and feta make this a great spring/summer dish!
That looks delicious! Yeah, Cook’s Illustrated hasn’t caught on with me yet -it’s so clinical…but most of the time, they are onto something.
I love mushrooms! This recipe looks like a winner. I will have to check out that cookbook. Thanks!
Hi Kalyn,
I tried your recipe today and my wife loved it so much. I want to thank you for sharing something so wonderful.
Kalyn, the flavors here are so incredible. I am so loving the idea of the wonderful herbs, cheese and vegetables. It looks really lovely.
Patricia, it was delicious (if I do say so, because I can because the idea came from Cook’s Illustrated!)
Tanna, I am now a believer too!
Christine, I think I’ll use it that way too, but in this case the recipe was a great starting point.
Pille, I think we both might be partly Greek!
Lydia, the mint was just speaking to me when I went out to get the oregano from the garden, but it turned out very well.
Katie, I promise, everything about this is great!
Karina, the kugel sounded so good. I do agree that oregano and mint are meant to be together.
Erika, thanks. It spoke to me when I flipped through the book, and I’m glad it did.
Sher, I do think this recipe is definitely a keeper!
That really made my mouth water, Kalyn. Oops, I see that other people had watery mouths too! :):) Well, I think that recipe must be a winner.
Oh my oh my, Kalyn that looks like heaven to me!
Wow, does this sound uber-yummy. I love oregano and mint together.
And mucho thanks for the shout-out on my kugel recipe, Chica.
xoxo
Karina
Wow! That sounds wonderful – and I’m not a big mushroom fan but it really looks great! I think it’s the roasting….and the oregano…. and, maybe, the feta…
Kalyn, this looks delicious! I never think about mint with mushrooms, but it’s wonderful idea and now that the mint is coming up in my garden, I’ll give this a try.
This recipe has got feta cheese & mushrooms, and it’s Greek – I am so going to love it!!
This looks just terrific, Kalyn. I can’t wait to try it. You have really been making my mouth water lately!!!
I find Cooks Illustrated fun and interesting to read, but always use it more as a resource and less as a recipe source.
Well, hello … That looks totally fantastic good.
I have big portabellas in the fridge and plenty of oregano and mint growing in the garden.
Yes, I’m a believer in Cook’s Illustrated.
Kalyn, the temperature here in São Paulo is 11ºC now and yet you made me crave salad! 🙂
It looks delicious!